In my earlier post, I had posted the recipe of a steamed modak.This Ganesh Chaturthi, I made two different varieties the steamed ones and the fried ones.The fried modaks are usually not made in the South India, but I have seen a lot of Maharashtrians making it.So I looked for a good recipe and attempted it this time.My Hubby's joke ' Even our Lord Ganesha gets variety this time! '.
Ingredients:
All purpose Flour - 1 cup
Water - 1/4 cup
Salt - 1/4 tsp
Baking Powder- 1/4 tsp
Coconut(Grated) - 3/4 cup
Jaggery - 1/2 cup
Cardamom Powder- 1 pinch
Cashew(broken into bits)- 2 tbsp
Ghee - 2 tbsp
Oil - to deep fry+2tsbp
Method:
1.Combine all purpose flour, 2 tbsp oil,salt, baking powder, and enough water to make a soft dough.
2. Apply some oil on the dough,cover and keep aside.
3. In a wok/kadai,heat 2 tbps of ghee and add the broken cashew bits till they brown a bit.
4.Add grated coconut,crushed jaggery and cardamom powder and cook for another 5 minutes, till the jaggery has liquidified.
5.Cook for another 10 mins till the water had evaporated and it becomes a semi-solid mass.
6.Turn off the heat, and allow it to come to room temperature.
7.Make equal sized balls of the dough and coconut jaggery mixture.
How to Make Modaks:
8.Flatten each of the dough balls with the help of a rolling pins to form a small sized poori.
9.Now keep this flattend poori in the middle of your palm and keep the coconut jaggery mixture in the center and envelop the poori from all sided to form a small packet/potli.
10.The upper portion of the dough has be given a form of a peak.This is the way a modak is made.
11.Heat enough oil in a wok/kadai and fry the modak till golden brown on a medium flame.Drain on a absorbant paper when done.
Deep fried modaks are ready!
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